DRY-RUBBED MEMPHIS-STYLE RIBS

Makes 4 to 6 servings

MEMPHIS DRY RUB

½ cup (144 g) sea salt

¼ cup (60 g) turbinado sugar

¼ cup (60 g) light brown sugar

3 tbsp (21 g) paprika

1 tbsp (8 g) chili powder

1 tbsp (8 g) onion powder

1 tbsp (9 g) dry mustard

2 tsp (5 g) granulated garlic

2 tsp (2 g) dried thyme

2 tsp (2 g) dried oregano

1 tsp freshly ground black pepper

1 tsp celery salt

1 tsp ground ginger

1 tsp ground coriander

¾ tsp cayenne pepper

MOP SAUCE

½ cup (120 ml) distilled white vinegar

½ cup (120 ml) water

¼ cup (60 ml) ketchup

2 tbsp (21 g) Memphis dry rub

2 slabs baby back ribs, about 2½ lb (1.1 kg) each

¼ cup (44 g) prepared yellow mustard

In a medium-sized bowl, combine all the rub ingredients, then set aside. Leftover rub may be stored in an airtight container for up to 6 months.

Prepare the mop sauce: In a small bowl, stir together all the mop sauce ingredients. Set aside until ready to use.

Set up the EGG for 250°F (120°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with two chunks of hickory wood and one chunk of cherry wood. With the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 250°F (120°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 10 percent open. Make minor adjustments as necessary.

Remove the membrane from the back of the ribs and trim any excess fat. Apply a thin coat of mustard to each side and dust with an even layer of the Memphis dry rub. Let the ribs sit for 30 minutes to let the rub set up. Once the EGG reaches temperature, place the ribs, meat side up, on the cooking grid. Cook for about 5 hours, during which, after 1½ hours, begin brushing with the mop sauce every 30 minutes.

Around the 4-hour mark, start checking the ribs for tenderness by pushing a toothpick into the meat. The ribs are done when a toothpick inserted into the meat goes in and out easily and you can see the meat shrink from the bone by about ¼ inch (6 mm).

Slice the ribs individually and arrange on a platter. Right before serving, give them another glaze of the mop sauce and a light dusting of the dry rub.